Sauteed Brussels Sprouts with Lemon and Pistachios

A dish to convert all
the Brussels sprout haters. By cooking
the sprouts only briefly, you preserve
their great nutty flavor. This side pairs
nicely with roasted rack of lamb or whole
chicken. For a Middle Eastern-flavored
meal, rub either meat with olive oil, salt,
pepper, cumin, paprika, and cayenne
pepper before cooking.

Preparation

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.